Quinoa is such a fantastic seed (not a grain! F.Y.I.) More protein than any other and it is so versatile. Make sure you give it a rinse before using. I big staple in my house that is for sure... as I use it for Breakfast, Lunch, and Dinner. I don't know about you, but I love roasted garlic. It reminds me of a restaurant in Bend, Oregon where they serve it with the complimentary bread. I always dreaded how long it would take to do myself at home, but there is nothing to it. If you have 1 hour for the oven to do all the work, I highly recommend trying it. This dish could not be healthier, you could serve this with a simple, green salad. Remember too that garlic is so incredibly good for you. You just might need a breathe mint after wards though. 😉 Also try my Famous Moni Quinoa Mac n' Cheese , my Quinoa Stuffed Red Bell Peppers, or ALL my Quinoa Recipes here. Enjoy!~
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 tablespoon finely chopped shallots
- 1/4 teaspoon crushed red pepper
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 tablespoon dry white wine
- 1 cup fat-free, less-sodium vegetable broth
- 1/2 cup baby spinach leaves
- 1/3 cup chopped seeded tomato (1 small)
- 1 tablespoon shaved fresh Parmesan cheese
- 1/4 teaspoon salt
- Preheat oven to 350°.
- Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
- 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately!